Serious Fun Food

I tend to go on and on telling you why I like something. Or what it means to me. Maybe I’ll feel the need to thoroughly explain every little detail in making a particular dish.

I can’t help it. It is just the way I am.

But today may be a bit different.

My brother Grant (Sip!) sent me one of his burger recipes to include in my weeklong (yearlong?) tribute the great American burger.

He is Sip! as you know, so he came up with a very cleverly named “Wine & Cheese” Burger. Which at first kinda irritated me. I mean I like to be the brother who is clever with words.

The reason it turns out this name is so clever is because it is a burger that really does pair up wine and cheese as ingredients. Red wine and blue cheese. One in a “jam” topping. The other “infused” in the meat.

He has taken his cleverness a step further and done another excellent wine pairing for this burger.

So I thought, “he went to so much trouble. The least I can do is make the damn burger”.

So, I did. I think you’ll see why I have chosen to shut up and â€¦eat!

I’m not a huge potato person. Actually, I can go as far as saying that I don’t like them (nope, not even french fries)…. but these look delicious! I only “discovered” new potatos last year (oh, the sheltered life of a foreigner) and they’re growing on me, they lack the starchiness that makes me dislike the fully-grown variety. The name of this dish seems appropiate And you’re so lucky to have gardener friends, where do I get me some of those?!

. . . my loyalty to rice is being seriously shaken by potato.
I have one question: after adding the stock and half the water, do I let the liquid be completely (or close to fully) absorbed/evaporated before adding any more as the potatoes cook? From the photos, your dish has that wonderful crisp look all around, not just from the first step of browning one side. Look at all those lovely bits and pieces clinging to the potatoes . . .

let the liquid completey absorb. The potatoes will be brown from the first cooking and then a slight glaze will form from the liquid from the liquid making all the bits of fried lemongrass etc stick to it. GREG

…I really do. But you and I have totally different ideas about not going crazy! I considered this recipe to be the outer fringes of what was acceptable as a new potato preparation. You kids today! You all wanna be rock stars. GREG

I will have me some new potatoes from my own patch real soon now and, while the first thing I’ll do will probably involve butter and parsley, I think I shall have to give your Garlic New Potatoes with Lemongrass, Mint, Ginger, Cayenne Pepper, Cumin, Paprika and a Big Squeeze of Lime a whirl too!